Cream of cauliflower soup
2
Points®
Total time: 18 min • Prep: 7 min • Cook: 11 min • Serves: 6 • Difficulty: Easy
If you love the taste of cauliflower but don’t know how to use it, this is a great recipe to try.
Ingredients
Olive oil
2 tsp
Uncooked onion(s)
1 medium
Cauliflower
1 head(s), medium
Reduced-sodium chicken broth
3 cup(s)
Fat free evaporated milk
0.75 cup(s)
Freshly grated nutmeg
0.25 tsp
White pepper
0.125 tsp
Table salt
0.25 tsp
Fresh parsley
6 gm
Instructions
1
Heat the oil in a large nonstick saucepan or Dutch oven over medium-high heat. Add the onion and cook, stirring constantly, until tender, about 5 minutes. Add the cauliflower and cook, stirring, until heated through, about 5 minutes. Add the broth; bring to a boil. Reduce the heat to medium-low and simmer, covered, until the vegetables can be easily mashed, about 10 minutes.
2
Transfer to a blender or food processor and puree. Pour the puree back into the saucepan. Over low heat stir in the evaporated milk, nutmeg, pepper, and salt; heat to serving temperature, about 1 minute. Serve, garnished with a chervil or parsley leaf.
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